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1 tbsp. cooking sherry
Pour cooking oil in hot skillet or wok (350 degrees). Quickly mix meat
with vegetables and sautés together approximately 1 minute. Remove
meat and vegetables. Remove the oil leaving small amount to coat pan.
Add garlic and ginger together with meat, vegetables, and prepared sauce.
Cook until heated through, adding sesame oil until all ingredients are
mixed. Serve over rice. Serves 4.
3 lb Boned Lamb Shoulder Chops OR
Boiled White Rice
1 1/2 c Dark Soy Sauce
Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.
Sauce: Simmer the soy sauce, water, peppercorns, anise and garlic for
a few minutes in a saucepan, then strain and cool. Add the wine, sugar,
ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese
parsley. Refresh the sauce with the remaining scallions or leeks and
parsley as cooking progresses taste to correct the seasoning then divide
among the guests bowls.
To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest.
1 lb beef sirloin; thinly sliced
Heat oil and add ginger, onion and beef; stir-fry for about 3 minutes. Add the rest of the ingredients and stir-fry for another minute.
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